Ingredients:
1 1/2 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
1/3 cup canola oil
1 tablespoon grated lemon peel
1/3 cup fresh lemon juice
3/4 cup plain yogurt, room temperature

Directions:
Heat oven to 350°F. Generously grease 8 fluted tube muffin cups (mini bundt pan) with cooking spray or shortening. In medium bowl, stir together flour, sugar,baking powder, baking soda and salt; set aside. In large bowl, beat remaining ingredients with whisk until well blended. Gradually beat in flour mixture until well combined and batter is fluffy. Divide batter evenly among fluted muffin cups. Bake 15 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 2 minutes. Place cooling rack upside down over muffin pan. Turn rack and pan over; remove pan. Cool completely, about 1 hour.

My thoughts:

These little Bundts are lighter than your average cake thanks to a generous amount of yogurt, which also adds a lovely flavor. The perfect addition to the dessert table.